This cool and refreshing honeydew salad is a mixture of honeydew melon chunks, cucumber, fresh blueberries and feta cheese. It’s drizzled with a honey and vinegar dressing that adds that perfect sweet-tangy taste.

Slices of green honeydew melon in a gray bowl for a salad with blueberries, mint and feta cheese.

Just imagine it’s a hot, humid day, and a plate of cold, sliced honeydew melon appears. It’s really instant refreshment!

It’s so easy to put this salad together, it’s hardly a recipe. But it’s the simple combination of ingredients that makes this honeydew salad surprising. This is miles away from an ordinary fruit salad, and it’s as delicious to eat as it is gorgeous to look at.

Slices of green honeydew melon in a gray bowl for a salad with blueberries, mint and feta cheese.

When I make summer salads, my priority is on balancing sweet, ripe produce with texture and a tangy dressing. Like slices of watermelon, honeydew melon becomes magical when it’s paired with salty feta cheese, as in a classic watermelon, feta and mint salad.

How to choose the perfect melon for fruit salad:

Choosing a really good melon is the key to a simple and delicious salad. Here’s what to look for:

  • Fun fact: Pale emerald-colored honeydews are a type of muskmelon, related to cantaloupes and other orange and green-fleshed melons.
  • Take the sniff test: A good ripe melon should have a sweet, musky aroma.
  • Gently push on the blossom end of the melon (opposite from the stem end) — it should give to slight pressure.
  • Store a ripe melon at room temperature for a few days. Refrigerate the melon a few hours before slicing and serving.
5 from 9 ratings

Honeydew Salad with Blueberries and Feta

Karen Tedesco
A delicious summery honeydew salad recipe with feta, blueberries, cucumber and mint. It’s easy to assemble and beautiful to serve.  
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Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients
 

Dressing

  • 2 tablespoons honey, or agave nectar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • Flaky sea salt or kosher salt

Salad

  • 2 pounds honeydew melon, 1 small melon, or ½ of an average-sized one
  • 1 English seedless cucumber, halved lengthwise and sliced into half-moons
  • 1 cup blueberries
  • ½ cup crumbled feta cheese
  • Fresh mint leaves
  • Extra virgin olive oil

Instructions
 

  1. Whisk the honey, olive oil, vinegar and a generous pinch of salt in a small bowl until blended.
  2. Cut the melon in half and scoop out the seeds. Slice into ½-inch wedges and remove the skin. Put the slices on a large serving platter or arrange on individual plates.
  3. Sprinkle the cucumber, blueberries and feta over the melon. 
  4. Drizzle the dressing over the salad. Scatter some mint leaves over the salad and drizzle with olive oil. Sprinkle with flaky salt to taste.

Notes

  • Double up the dressing for a larger salad. 
  • The salad will keep refrigerated up to 2 days. Add the mint just before serving or it will turn brown.
 

Nutrition per serving

Calories: 197kcal Carbohydrates: 38g Protein: 5g Fat: 5g Sodium: 253mg Fiber: 3g Sugar: 33g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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